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1
Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds.
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2
Cut the chilled butter into 1/2 inch pieces; add butter to the flour mixture and combine on low speed about 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
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3
Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.
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4
Continue mixing 10 seconds longer.
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5
If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.
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6
Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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7
Roll the dough out to 1/8 inch thickness on a floured flat surface; fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan; press it lightly into place.
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8
Preheat oven to 375u00b0.
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9
Make the filling: using a mixer fitted with paddle attachment, beat the cream cheese and sugar in a big bowl on medium speed until fluffy.
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10
Add in mascarpone and vanilla; beat on medium speed until combined.
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11
Add the eggs and beat on med-high for about 1 minute.
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12
Add in the flour and salt; mix on low speed until combined.
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13
Spoon the cream cheese mixture into the unbaked tart crust.
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14
Make the fruit topping: in a bowl, stir the cinnamon and sugar together to combine.
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15
Peel and pit the peaches and cut them in half.
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16
Score the outside of each half diagonally from top to bottom, starting at the left corner and making 3 evenly spaced lines ending at the bottom right corner (score only 7 halves; the remaining fruit will be diced later).
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17
Repeat with 3 scores, starting at the top right corner and extending to the bottom left.
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18
Coat the fruit in the cinnamon-sugar mixture.
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19
Arrange 6 halves around the outer edge of the pie.
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20
Place the seventh half in the center; cut the remaining fruit in 1/2-inch dice and coat with the remaining cinnamon-sugar mixture.
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21
Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.
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22
Bake for 50-55 minutes.
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23
Make the glaze: about 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a saucepan over medium heat.
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24
Continue heating until the mixture thickens slightly, about 5 minutes; cool for about 5 minutes.
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25
Remove the tart from the oven and brush the glaze over the top.
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26
Let cool at least 1 hour before serving; when completely cool, this tart may be tightly covered and refrigerated for up to 2 days.
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27
Serve at room temperature.
